Joy of cooking

Front Cover
Since its original publication, "Joy of Cooking" has been the most authoritative cookbook in America -- the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:

Every chapter has been rethought with an emphasis on freshness, convenience, and health.
All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.
The new "Joy" continues the vision of American cooking that began with the first edition of "Joy." It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.
The new "Joy" provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described -- the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep -- with illustrations of each pepper.
An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and amatching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.
New chapters reflect changing American tastes and lifestyles:
Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.
New baking and dessert chapters promise to enhance "Joy of Cooking" 's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake -- there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.
Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.
AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new "Joy."

Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes andreduced-fat recipes in the baking sections.

From cover to cover, "Joy" 's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of "Joy of Cooking" promises to keep you cooking for years to come.

What people are saying - Write a review

User ratings

5 stars
617
4 stars
198
3 stars
94
2 stars
17
1 star
16

Review: The Joy of Cooking

User Review  - Lillian Grimes - Goodreads

I now have 2 of the Joy of Cooking cookbooks. I do not use my old one very much except unless I do not want to use a big mixer then the old one tells me how to do it without it. Lots of differences in how we cooked in the 1970's and now. Read full review

Review: The Joy of Cooking

User Review  - Jess - Goodreads

This cookbook is my go to when it comes to finding the perfect recipe. Read full review

Contents

Hors dOeuvre
77
PotauFeu 170
96
LUNCHEONS WITH FISH
102
Daiquiri cocktail 3
106
Frog Legs Forestiere 416
111
Onion Soup 171
118
Broiled Pineapple Rings
127
Fresh black raspberries
133
Mushrooms Stuffed with Clams
309
Jellied Tomato Bouillon 174
314
100
321
Savory Sauces and Salad Dressings
336
Crab Louis 107
365
Chilled Cream of Spinach Soup 185
367
153
399
325
409

Deviled ham canned
138
Bouillabaisse 188 with French Bread 605
139
Fresh Pineapple Cup
141
The Foods We Heat
145
Bean Soup with Vegetables
177
Cream of Asparagus Soup
182
Bulgarian Cold Cucumber Soup
183
Broiled Fresh Scrod 406 with lemon garnish
201
scrambled with
223
Soupe Paysanne 175
229
Griddle Cakes and Fritter Variations
235
Stuffed French Pancakes 236
236
Egg yolk 1
237
Eggplant breaded and fried
245
Macedoine of Pears and Melon Balls in Port 124
248
Brunch Lunch and Supper Dishes
250
Flounder baked average serving
259
Corned Beef Hash and Potatoes
261
Seafood a la King
264
20
274
25
286
4555
292
Quick Cucumber Soup Cockaigne 192
293
Sauteed Shad Roe
412
130
444
165
471
Canteloupe Melon Baskets 138
506
100
533
210
592
Breads and Coffee Cakes
599
Quick Consomme Fondue Cockaigne 191
608
Quick Onion Soup 193
614
NoKnead Yeast Coffee Cake
619
filled with Chicken Salad 108
628
oooooooooo
632
Quick TomatoCorn Chowder 192
636
Cakes Cupcakes Torten and Filled Cakes
664
Smelts 412
711
Frozen Desserts and Sweet Sauces
758
Canning Salting Smoking and Drying
802
Freezing
819
Jellies and Preserves
832
Ham Timbales 232 or Ham Croquettes 248
856
400
873
170
885
Copyright

Other editions - View all

About the author (1975)

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Bibliographic information